The Club at Ibis
  • Kitchen
  • West Palm Beach, FL, USA

Summary
Performs all methods of cookery, portion control, and garnish all dishes in accordance with the standards set by the Club. Through teamwork assist other members of department in achieving departmental vision and goals.

Essential Duties and Responsibilities

  • Maintains high standards of quality of food production to ensure member/guest satisfaction.
  • Prepares all pizzas and flatbreads in accordance with established portions and presentation standards
  • Arranges carry out food items in accordance with established portions and presentation.
  • Covers, dates, and stores food and product in accordance with company standards.
  • Maintains the sanitation and cleanliness of the kitchen and dumpster areas at all times.
  • Keeps all cooking equipment clean during the assigned shift and prior to the next shift.
  • Sets up service units with necessary items.
  • Shows initiative by presenting ideas to Sous Chefs/Executive Chef for continuous improvement of procedures, recipes, and presentation.
  • Sets-up and breaks-down buffet tables and theme decorations which may include ice displays.
  • Operates within all established guidelines, policies, standards, and constraints as set by the Club.

This position guide does not state or imply that the above are the only duties and responsibilities assigned to this position. Employees holding this position will be required to perform any other job related duties as requested.

Competencies
To perform the job successfully, an individual should demonstrate the following competencies.

  • Problem Solving - Identifies and resolves problems in a timely manner; Gathers and analyzes information skillfully; Develops alternative solutions; Works well in group problem solving situations; Uses reason even when dealing with emotional topics.
  • Customer Service - Manages difficult or emotional customer situations; Responds promptly to customer needs; Solicits customer feedback to improve service; Responds to requests for service and assistance; Meets commitments.
  • Professionalism - Approaches others in a tactful manner; Reacts well under pressure; Treats others with respect and consideration regardless of their status or position; Accepts responsibility for own actions; Follows through on commitments.
  • Safety and Security - Observes safety and security procedures; Determines appropriate action beyond guidelines; Reports potentially unsafe conditions; Uses equipment and materials properly.

Qualifications
To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

Education and/or Experience
High school diploma or general education degree (GED); or one to three months related experience and/or training; or equivalent combination of education and experience.

Language Skills
Ability to read and comprehend simple instructions, short correspondence, and memos. Ability to write simple correspondence. Ability to effectively present information in one-on-one and small group situations to customers, clients, and other employees of the organization.

Mathematical Skills
Ability to add and subtract two digit numbers and to multiply and divide with 10's and 100's. Ability to perform these operations using units of American money and weight measurement, volume, and distance.

Reasoning Ability
Ability to apply common sense understanding to carry out detailed but uninvolved written or oral instructions. Ability to deal with problems involving a few concrete variables in standardized situations.

Certificates, Licenses, Registrations

  • ServSave Certification

Other Skills and Abilities

  • Ability to visually inspect food preparation.
  • Must be able to read and follow recipes.

Physical Demands
The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

While performing the duties of this Job, the employee is regularly required to stand. The employee is frequently required to walk; use hands to finger, handle, or feel; reach with hands and arms; talk or hear and taste or smell. The employee is occasionally required to stoop, kneel, crouch, or crawl. The employee must frequently lift and/or move up to 10 pounds and occasionally lift and/or move up to 25 pounds.

Work Environment
The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

While performing the duties of this Job, the employee is frequently exposed to moving mechanical parts and high, precarious places. The employee is occasionally exposed to wet and/or humid conditions and extreme cold. The noise level in the work environment is usually loud.

The Club at Ibis
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